Centennial Vineyards Restaurant

Selection of cakes & pastries, soup shot, finger sandwiches, plain scone & fruit scone with jam & cream. With your selection of tea or coffee

Bowral High Tea served with a glass of Centennial Rosé wine

Bowral High Tea served with a glass of Centennial Bong Bong Sparkling

Bowral High Tea served with a glass of Centennial Premium Sparkling or an espresso martini

Petit pastries, finger sandwiches, chicken & chips, scone with jam & cream. Choice of hot chocolate, soft drink or juice

Made entirely from fruit grown in our Bowral vineyards. The Palate is very elegant, light and zesty

James Halliday's Rating 94. "The colour is pale, despite the Pinot dominance; the flavours are vibrant, more to do with citrus and stone fruit than with red fruits." Trophy & Gold 2016 Australian Cool Climate Wine Show. 5 Star Winestate Magazine

James Halliday's Rating 95. "A vital and intense Blanc de Blancs, long and focused; grapefruit, stone fruit and some almond / creamy yeast nuances; a long and even finish." Awarded 5 Trophies and 8 Gold medals

Complex aromas of earthy mushroom, smoky strawberry, damp hay, with some nutty almond biscuit, and palate is soft and full-flavoured, with creamy pear juice, ripe golden delicious apple, and a beautiful juicy acid finish

James Halliday's Rating 94. "A 73% / 27% blend of estate-grown Pinot Noir and Chardonnay, with a significant amount of reserve wine, allowing a complex blend of many parcels." Trophy and Gold, 2013 Le Concours des Vins de NSW. Trophy and Gold, 2010 Southern Highlands Wine Show

James Halliday's Rating 94. Tony Cosgriff has an unerring hand; here flavour intensity and complexity have been achieved with exceptional precision and balance

Grand Marnier, Brandy, champagne, angostura bitters

Vodka, pineapple juice, chambord liqueur

Centennial Raspberry nectar, Centennial Bong Bong Sparkling

Espresso coffee, vodka, kahlua

Tequila, cointreau, lime

Ice cream, espresso coffee, hazelnut liqueur

6 daily items

Crispy skin barramundi, cauliflower & leek puree, broccolini, pink peppercorn & prawn dressing

Assiette of lamb, garlic puree, roasted parsnips, thyme jus

Chimichurri pork cutlet, Winter greens, pumpkin, house smoked bacon chutney, pork cracker

Vanilla crème brulee, jam drop shortbread

The Centennial chocolate cherry ripe

Brie, sourdough crackers, fig & walnut paste

Olive tapenade. Wine Pairing: Tommy's Ale House Lager

Chilli jam. Wine Pairing: Road Block Riesling 1012

Wine Pairing: Winery Block Pinot Grigio

Lotus leaf bun, slaw (2). Wine Pairing: Road Block Riesling 116

Chestnuts, mustard dressing. Wine Pairing: Bridge Creek Cabernet Sauvignon Merlot

Chilli, lime garlic butter, roti bread, pickled cucumber. Wine Pairing: Reserve Pinot Noir Rosé

Garlic mushrooms, coddled egg. Wine Pairing: Bong Bong Quattro Rosso

6 daily items. Wine Pairing: Try - Bong Bong Sparkling / Champagne Cocktail

Centennial Shiraz jus, garden vegetables, onion rings. Wine Pairing: Single Vineyard Shiraz

Cauliflower leek puree, broccolini, pink peppercorn prawn dressing. Wine Pairing: Winery Block Chardonnay

Winter greens, pumpkin, house smoked bacon chutney, pork cracker. Wine Pairing: Pressman Apple Cider

Garlic puree, roasted parsnips, thyme jus. Wine Pairing: Reserve Tempranillo

Fava bean ricotta stuffed zucchini flower, crème fraiche, lemon oil. Wine Pairing: Reserve Grüner Veltliner

tomato ketchup

pomegranate, tahini yoghurt dressing

coconut swirl sorbet, kaffir lime aqua faba

jam drop shortbread

orange poppyseed drizzle cake, citrus salad

Ice cream, espresso coffee, Frangelico liqueur

Walnut fig chutney - quince paste - lavosh - apple. choice of 3 cheese: Gorgonzola dolce blue, Black wax Tasmanian cheddar, El presidente Brie. Wine Pairing: Try - Finale Autumn Sauvignon Blanc / Port

Frangelico, baileys, kahlua, whisky, Bundaberg rum

Selection of cakes pastries, soup shot, finger sandwiches, plain scone fruit scone with jam cream. With your selection of tea or coffee

Bowral High Tea served with a glass of Centennial Rosé wine

Bowral High Tea served with a glass of Centennial Bong Bong Sparkling

Bowral High Tea served with a glass of Centennial Premium Sparkling or an espresso martini

Petit pastries, finger sandwiches, chicken chips, scone with jam cream. Choice of hot chocolate, soft drink or juice

Made entirely from fruit grown in our Bowral vineyards. The Palate is very elegant, light and zesty

James Halliday's Rating 94. "The colour is pale, despite the Pinot dominance; the flavours are vibrant, more to do with citrus and stone fruit than with red fruits." Trophy Gold 2016 Australian Cool Climate Wine Show. 5 Star Winestate Magazine

James Halliday's Rating 95. "A vital and intense Blanc de Blancs, long and focused; grapefruit, stone fruit and some almond / creamy yeast nuances; a long and even finish." Awarded 5 Trophies and 8 Gold medals

Complex aromas of earthy mushroom, smoky strawberry, damp hay, with some nutty almond biscuit, and palate is soft and full-flavoured, with creamy pear juice, ripe golden delicious apple, and a beautiful juicy acid finish

James Halliday's Rating 94. "A 73% / 27% blend of estate-grown Pinot Noir and Chardonnay, with a significant amount of reserve wine, allowing a complex blend of many parcels." Trophy and Gold, 2013 Le Concours des Vins de NSW. Trophy and Gold, 2010 Southern Highlands Wine Show

James Halliday's Rating 94. Tony Cosgriff has an unerring hand; here flavour intensity and complexity have been achieved with exceptional precision and balance

Grand Marnier, Brandy, champagne, angostura bitters

Vodka, pineapple juice, chambord liqueur

Centennial Raspberry nectar, Centennial Bong Bong Sparkling

Espresso coffee, vodka, kahlua

Tequila, cointreau, lime

Ice cream, espresso coffee, hazelnut liqueur

6 daily items

Crispy skin barramundi, cauliflower leek puree, broccolini, pink peppercorn prawn dressing

Assiette of lamb, garlic puree, roasted parsnips, thyme jus

Chimichurri pork cutlet, Winter greens, pumpkin, house smoked bacon chutney, pork cracker

Vanilla crème brulee, jam drop shortbread

The Centennial chocolate cherry ripe

Brie, sourdough crackers, fig walnut paste

Olive tapenade. Wine Pairing: Tommy's Ale House Lager

Chilli jam. Wine Pairing: Road Block Riesling 1012

Wine Pairing: Winery Block Pinot Grigio

Lotus leaf bun, slaw (2). Wine Pairing: Road Block Riesling 116

Chestnuts, mustard dressing. Wine Pairing: Bridge Creek Cabernet Sauvignon Merlot

Chilli, lime & garlic butter, roti bread, pickled cucumber. Wine Pairing: Reserve Pinot Noir Rosé

Garlic mushrooms, coddled egg. Wine Pairing: Bong Bong Quattro Rosso

6 daily items. Wine Pairing: Try - Bong Bong Sparkling / Champagne Cocktail

Centennial Shiraz jus, garden vegetables, onion rings. Wine Pairing: Single Vineyard Shiraz

Cauliflower & leek puree, broccolini, pink peppercorn & prawn dressing. Wine Pairing: Winery Block Chardonnay

Winter greens, pumpkin, house smoked bacon chutney, pork cracker. Wine Pairing: Pressman Apple Cider

Garlic puree, roasted parsnips, thyme jus. Wine Pairing: Reserve Tempranillo

Fava bean & ricotta stuffed zucchini flower, crème fraiche, lemon oil. Wine Pairing: Reserve Grüner Veltliner

tomato ketchup

pomegranate, tahini & yoghurt dressing

coconut swirl sorbet, kaffir lime aqua faba

jam drop shortbread

orange poppyseed drizzle cake, citrus salad

Ice cream, espresso coffee, Frangelico liqueur

Walnut & fig chutney - quince paste - lavosh - apple. choice of 3 cheese: Gorgonzola dolce blue, Black wax Tasmanian cheddar, El presidente Brie. Wine Pairing: Try - Finale Autumn Sauvignon Blanc / Port

Frangelico, baileys, kahlua, whisky, Bundaberg rum

Selection of cakes & pastries, soup shot, finger sandwiches, plain scone & fruit scone with jam & cream. With your selection of tea or coffee

Bowral High Tea served with a glass of Centennial Rosé wine

Bowral High Tea served with a glass of Centennial Bong Bong Sparkling

Bowral High Tea served with a glass of Centennial Premium Sparkling or an espresso martini

Petit pastries, finger sandwiches, chicken & chips, scone with jam & cream. Choice of hot chocolate, soft drink or juice

Made entirely from fruit grown in our Bowral vineyards. The Palate is very elegant, light and zesty

James Halliday's Rating 94. "The colour is pale, despite the Pinot dominance; the flavours are vibrant, more to do with citrus and stone fruit than with red fruits." Trophy & Gold 2016 Australian Cool Climate Wine Show. 5 Star Winestate Magazine

James Halliday's Rating 95. "A vital and intense Blanc de Blancs, long and focused; grapefruit, stone fruit and some almond / creamy yeast nuances; a long and even finish." Awarded 5 Trophies and 8 Gold medals

Complex aromas of earthy mushroom, smoky strawberry, damp hay, with some nutty almond biscuit, and palate is soft and full-flavoured, with creamy pear juice, ripe golden delicious apple, and a beautiful juicy acid finish

James Halliday's Rating 94. "A 73% / 27% blend of estate-grown Pinot Noir and Chardonnay, with a significant amount of reserve wine, allowing a complex blend of many parcels." Trophy and Gold, 2013 Le Concours des Vins de NSW. Trophy and Gold, 2010 Southern Highlands Wine Show

James Halliday's Rating 94. Tony Cosgriff has an unerring hand; here flavour intensity and complexity have been achieved with exceptional precision and balance

Grand Marnier, Brandy, champagne, angostura bitters

Vodka, pineapple juice, chambord liqueur

Centennial Raspberry nectar, Centennial Bong Bong Sparkling

Espresso coffee, vodka, kahlua

Tequila, cointreau, lime

Ice cream, espresso coffee, hazelnut liqueur

6 daily items

Crispy skin barramundi, cauliflower & leek puree, broccolini, pink peppercorn & prawn dressing

Assiette of lamb, garlic puree, roasted parsnips, thyme jus

Chimichurri pork cutlet, Winter greens, pumpkin, house smoked bacon chutney, pork cracker

Vanilla crème brulee, jam drop shortbread

The Centennial chocolate cherry ripe

Brie, sourdough crackers, fig & walnut paste